The Old Folks Home

[perchie.girl]

I thought the intake was inside anyway...

didn't know there was anything to disconnect?

me too... but places vary

deb

 

[Beer can]

My DW would throw it out. Not me I agree with SCG. Ain't ya supposed to let yer meat warm up to room temp before you cook it anyway? That's what they say on those cooking shows...
Of course I'll eat anything, kids plates of food when I get home from work, "OMG, you can't eat that! it's been setting there for hours!"
It's chicken tenders, they put so much preservatives in that crap, umm goood...eat pork chop fat out of the frying pan when I get home also, "OMG!"
I've got a iron stomach :-D

 

[perchie.girl]

Okay I am dumb, forgetful and other bad things. This is an SOS regarding a lb. of raw ground sirloin. I came home from shopping yesterday and of course removed the ice cream from the insulated grocery tote and the two small blue ice packs I had inside and put in freezer.

Six hours later I went to put the bag away for next week and discovered I had left the raw ground sirloin at the bottom with no ice pack. It was luke warm to touch and the temperature inside my kitchen was 78 degrees. I knew I should dump it but it was $ 5.29 for the pound - so I put in freezer while deciding what to do.


So I am asking you cooking and baking experts IF I can possibly still cook up the sirloin and not die from eating it. Okay phone lines are open - please tell me what you think.

So the things that bother me:
1. it was ground (more likely for bacteria to already have infiltrated
2. It wasn't cold and left at 78 degrees for 6 hours

The things that don't bother me:
1. It really wasn't left that long
2. You can cook the heck out of it

If it were me I'd go for it

Quote:

Okay I am dumb, forgetful and other bad things. This is an SOS regarding a lb. of raw ground sirloin. I came home from shopping yesterday and of course removed the ice cream from the insulated grocery tote and the two small blue ice packs I had inside and put in freezer.

Six hours later I went to put the bag away for next week and discovered I had left the raw ground sirloin at the bottom with no ice pack. It was luke warm to touch and the temperature inside my kitchen was 78 degrees. I knew I should dump it but it was $ 5.29 for the pound - so I put in freezer while deciding what to do.


So I am asking you cooking and baking experts IF I can possibly still cook up the sirloin and not die from eating it. Okay phone lines are open - please tell me what you think.

So the things that bother me:
1. it was ground (more likely for bacteria to already have infiltrated
2. It wasn't cold and left at 78 degrees for 6 hours

The things that don't bother me:
1. It really wasn't left that long
2. You can cook the heck out of it

If it were me I'd go for it

Then there is me..I wouldn't eat that.

I would eat it. Like others said coook it well done.

When we moved here in 1967 there was a butcher right here in town... little teeny place but you could buy a full half or quarter beef from him. He would then process and wrap to your specifications.

Mom and dad had a huge chest freezer.... You could have put a whole side in there I believe. They cam home with about eight bags of wrapped meat and worked for about an hour getting things packed in.... The next morning Mom noticed green flies going to and fro from behind the door in the kitchen. There was a bag of Porterhouse steaks and a chuck roast...

Dad pulled it out mom wouldnt touch em. He unwrapped the meat and rinsed it in cold water The steaks were cooked that night the roast was frozen. And Yes the meat had an irridescent sheen to it.

I tell you those steaks cooked well were the tenderest I had ever had.... He broiled them with just salt pepper and garlic. Even mom raved about them.

Beef is probably the most forgiving of em all for storage errors. I would NOT do this with chicken.

deb

 

[perchie.girl]

My DW would throw it out. Not me I agree with SCG. Ain't ya supposed to let yer meat warm up to room temp before you cook it anyway? That's what they say on those cooking shows...
Of course I'll eat anything, kids plates of food when I get home from work, "OMG, you can't eat that! it's been setting there for hours!"
It's chicken tenders, they put so much preservatives in that crap, umm goood...eat pork chop fat out of the frying pan when I get home also, "OMG!"
I've got a iron stomach :-D

same way here..... Id be arm wrestling you for the pork chop fat..... Old pizza fried chicken.... cast iron yep thats me

deb

 

[Latestarter]

Hey Diva, that ground beef will still be just fine. Had it been 24 hours, I'd still say cook it till it's well done, but 6 hours is nothing. More than 24 hours, I'd cook it for the dogs. more than 2 days, trash.

The best way to tell if the hamburger is still good is grab a small bit, sprinkle a little salt and pepper to taste and pop it in your mouth... Yum yum... steak tar tar

Been eating raw hamburger since I was a kid old enough to watch mom cook it. Can always tell the quality of the beef and fat content immediately when it hits the tongue. Seriously. Try it.

Won't eat raw chicken or pork but like my pork cooked medium and my chicken cooked thoroughly. Won't eat raw fish either... I've caught and filleted too many and have seen the worms in the raw flesh (sorry sushi lovers).

OK, all that aside I want to recommend to folks that they NOT try to cut curling bacon (to keep it flat) while it's still frying in the skillet in the hot smoking bacon grease. You might just tip the pan and end up with a nice stripe of 2nd degree burn down your bare belly. Alternatively, wear a good heat resistant apron while cutting, or lose the weight that you shouldn't be carrying so your belly doesn't get in the way of the spilling hot bacon grease. It's so much easier to clean it off the floor.

Enjoy your weekend (even if it does smell like skunk & involve working

)...

 

[Cynthia12]

Hey Diva, that ground beef will still be just fine. Had it been 24 hours, I'd still say cook it till it's well done, but 6 hours is nothing. More than 24 hours, I'd cook it for the dogs. more than 2 days, trash.

The best way to tell if the hamburger is still good is grab a small bit, sprinkle a little salt and pepper to taste and pop it in your mouth... Yum yum... steak tar tar

Been eating raw hamburger since I was a kid old enough to watch mom cook it. Can always tell the quality of the beef and fat content immediately when it hits the tongue. Seriously. Try it.

Won't eat raw chicken or pork but like my pork cooked medium and my chicken cooked thoroughly. Won't eat raw fish either... I've caught and filleted too many and have seen the worms in the raw flesh (sorry sushi lovers).

OK, all that aside I want to recommend to folks that they NOT try to cut curling bacon (to keep it flat) while it's still frying in the skillet in the hot smoking bacon grease. You might just tip the pan and end up with a nice stripe of 2nd degree burn down your bare belly. Alternatively, wear a good heat resistant apron while cutting, or lose the weight that you shouldn't be carrying so your belly doesn't get in the way of the spilling hot bacon grease. It's so much easier to clean it off the floor.

Enjoy your weekend (even if it does smell like skunk & involve working

)...

Wait...only 6 hrs? Why did I think it was out for a full day..like, the next day. 6 hrs..yes..full day nope.

And Late..my grandfather used to eat raw hamburger. :/

 

[1kluckychik]

Hey Diva, that ground beef will still be just fine. Had it been 24 hours, I'd still say cook it till it's well done, but 6 hours is nothing. More than 24 hours, I'd cook it for the dogs. more than 2 days, trash.

The best way to tell if the hamburger is still good is grab a small bit, sprinkle a little salt and pepper to taste and pop it in your mouth... Yum yum... steak tar tar   Been eating raw hamburger since I was a kid old enough to watch mom cook it. Can always tell the quality of the beef and fat content immediately when it hits the tongue. Seriously. Try it.

Won't eat raw chicken or pork but like my pork cooked medium and my chicken cooked thoroughly. Won't eat raw fish either... I've caught and filleted too many and have seen the worms in the raw flesh (sorry sushi lovers).

OK, all that aside I want to recommend to folks that they NOT try to cut curling bacon (to keep it flat) while it's still frying in the skillet in the hot smoking bacon grease.  You might just tip the pan and end up with a nice stripe of 2nd degree burn down your bare belly. Alternatively, wear a good heat resistant apron while cutting, or lose the weight that you shouldn't be carrying so your belly doesn't get in the way of the spilling hot bacon grease. It's so much easier to clean it off the floor.

Enjoy your weekend (even if it does smell like skunk & involve working )...

Need a thumbs down button about the raw hamburger. Steak is an encased muscle. Hamburger is anything else. That is dangerous. Many places use the same grinder for all meats.

 

[drumstick diva]

My sister yelled at me and said to throw it out. If it had been winter when the kitchen is usually only 63 degrees I would take the chance. But it was 78. Don't want my 30 year old son to become an orphan. I'll keep it in the freezer until garbage day, hoping it won't attract critters when I put it out.

I also need to smack some sense into moi. I am always multi tasking and always goofing up some or all of the tasks. I was also in hurry to get documents out to the mailbox before the carrier came. Duh, I just missed her anyway and then realized I hadn't seen the raw meat. Thought checker might have forgotten to bag it.

 

[gpeters3]

Correct. Only the exhaust is the problem, but it leads right into the dryer interior. So... it stinks.

I wouldnt expect any smell at the dryer if the exhaust was sprayed. Air is forced out via the exhaust. It may depend on how long the pipe is, distance from outlet to dryer. If it is short the smell could reach the dryer but a dry run should clean it out. If your clothes were in the dryer when it was sprayed i would run a cycle and check for smell. I think it should be ok.

 

[gpeters3]

  Wait...only 6 hrs?   Why did I think it was out for a full day..like, the next day.  6 hrs..yes..full day nope.  

And Late..my grandfather used to eat raw hamburger.    :/

Rule of thumb is raw meat should not be left more than 2 hours but most of us have probably thawed meat and left it over nite. Gaurantee it was at room temp longer than 2 hrs.. Left in a bag under other food i would guess it is fine since the bag and other food would insulate it somewhat. Beef is typically cured at 40 deg for 10 days to tenderize it anyway so a few hours at room temp is pretty safe. Beef doesnt spoil as quickly as turkey or fish and how many have left turkey out for several days in cold water to thaw?